Bring a large pot of salted water to a boil, add the rigatoni and cook until al dente; drain but reserve ½ cup of the cooking water for use in the sauce
While the pasta cooks, get started on the sauce by using a large skillet or pot over medium heat, then adding olive oil, red onion, garlic, salt, and peppers and cooking, stirring frequently, until the onions begin to soften
Add the tomato paste and cook an additional 2-3 minutes
Pour in the vodka and allow the alcohol to evaporate, about 4-5 minutes
Stir in the coconut milk and nutritional yeast, and bring to a light simmer, then slowly add the pasta water until desired consistency has been reached
Serve the sauce over the noodles and garnish with fresh parsley if desired